I’m going to apologize for making another blood orange recipe.  I can’t help it.  Blood oranges are not something I can normally pick up at my local Walmart so I bought two bags when I spied them.  You can check out my Blood Orange Blossoms here.

OK.  It’s confession time.  The pie you see in the picture is not the original pie.  Yes, there was an incident with the first pie.  I had this lovely chocolate crust which I covered with chocolate sauce and then added my orange filling.  So far, so good.  I placed it in the freezer  over night and the next evening I  removed it….  the whole time imagining how beautiful it would look when I cut into it.  I could just see it – a layer of chocolate crust followed by a layer of chocolate sauce and then this beautiful pink layer.

Those of you that photograph your food will know what I am talking about when I say that my heart sank when I broke the crust. My beautiful pie had huge hunks of missing crust.  I thought about my dilemma ..after digging around in my pantry, I found another pie crust.  It wasn’t chocolate and I had no more chocolate sauce but I was now determined to make the pie.  I scraped all of the filling out of the broken crust and dumped it into the new crust.

The final result taste great.  It is basically a lemon ice box pie – I just substituted oranges for lemons.  The chocolate was something I wanted to add since it compliments the orange flavor so well.  Hmmm, maybe I’ll try it again with a blackberry or raspberry  and try NOT break the crust this time.

Since I lost my chocolate crust and layer of chocolate, I took some chocolate chips, melted them, and drizzled it across the top.  I was determined to get my chocolate in there somehow!

Ingredients:

• 1 cup of heavy whipping cream
• 1 can of sweetened condensed milk (I used eagle brand)
• ½ cups juice squeezed from the orange ~ (2-4 oranges)
• orange zest
• 1 graham cracker or chocolate pie crust
• chocolate sauce (optional)

Directions:

Place whipping cream in bowl and mix until the cream forms soft peaks.  Fold in  sweetened condensed milk, orange juice, and orange zest. Pour into graham cracker crust.

Place in freezer until firm.

Side note: If you don’t want to go to the trouble to whip cream, you can substitute prepared Cool whip.

For a leaner version, you could use low fat sweetened condensed milk, low fat Cool Whip, and serve in glasses/cups instead of a crust.

If you break your crust and don’t have another pie crust handy simply place it in a cup,  stick it in the refrigerator instead of the freezer and call it mousse !

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